Fresh produce
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Chef Simon Rogan is going back to basics. He has
acquired Howbarrow organic farm, which he will
use to supply his L'enclume and Rogan & Company
restaurants, where he aims to serve the ingredients
in their natural state. Andy Lynes reports.
Posted: 18 March 2010 | 14:41
John Moverley, senior consultant at Bidwells Agribusiness, says the catering industry must look for ways to secure a reliable supply of local produce at a reasonable price and at the right quality. When you're sourcing produce, you've obviously got to get the right price.
Posted: 04 March 2010 | 16:53
Shane Osborn, head chef and co-proprietor of the two-Michelin-starred Pied à Terre in central London, has launched a kitchen garden on the restaurant’s roof terrace. Osborn has planted a range of 13 different herbs on the roof terrace including thyme, rosemary and flat leaf parsley...
Posted: 26 October 2009 | 07:00
Sourced Market - an ethical, high-quality food market created to improve the offer at festivals and events– is to take up its first permanent home at London’s St Pancras International station in September. It was created in 2007 by festival fans Ben O’Brien and Tim Harvey, who became disenchanted by the food ...
Posted: 27 July 2009 | 09:00
New red watercress, grown in Hertfordshire, is now on the market. Spanish Bunched Beetroots are super fresh and tender. And most arrivals have leaves that are clean and tender enough to eat as greens of edible quality.
Posted: 11 February 2009 | 11:03
Sea kale has finally arrived, a rare treat in these barren months. Grown in Scotland using techniques similar, but slightly more complicated than, forced rhubarb, it is priced at £8.50 per kg.
Posted: 22 January 2009 | 00:00
Sour, bitter-peeled Seville oranges have arrived, while southern hemisphere grapes are excellent and supplies of good South African plums are beginning to come on.
Posted: 13 January 2009 | 11:34
Savoy cabbages, cavolo nero and late-crop Chantenay carrots are all in great condition. Red onions are relatively plentiful...
Posted: 18 December 2008 | 00:00
The Food Standards Agency (FSA) has given the all clear to pork from Ireland.
Posted: 12 December 2008 | 17:04
Fish Meat Suckling pig supplies are good and represent a worthy consideration for Christmas menus. All game is around, except for English partridge,...
Posted: 11 December 2008 | 00:00
The Food Standards Agency (FSA) has advised caterers to remove from sale pork products manufactured from 1 September 2008 in the Republic of Ireland and Northern Ireland.
Posted: 09 December 2008 | 10:00
The cold weather has had a sweetening effect on English veg. Not only are parsnips and Brussels sprouts more delicious than they have been for...
Posted: 04 December 2008 | 00:00
The Prince of Wales last night urged schools and hospitals to group together to buy locally sourced food from hubs of local farmers.
Posted: 02 December 2008 | 10:21
Despite average weather conditions there are good turbot and plaice around, and there are plenty of Cornish herrings. Now's the time to start...
Posted: 20 November 2008 | 00:00
An early cold snap might well finish off the more tender northern European crops, but it can only help the flavour of hardy...
Posted: 06 November 2008 | 00:00
Seasonal and close to home, gorgeous-looking Russet apples from Maidstone are challenging other eaters, including good English Coxes...
Posted: 30 October 2008 | 00:00
Two money savers are among the best in-season veg. Curly kale is excellent at the moment, while oh-so-traditionally...
Posted: 23 October 2008 | 00:00
The English squash season is now well and truly under way. There's a splendid range out there, including Turk's turban, onion, kaboucha,...
Posted: 16 October 2008 | 00:00
Corporate social responsibility (CSR) polices that do not address specific business needs are pointless, hospitality operators have been warned.
Posted: 14 October 2008 | 10:26
Gone are the days when serving exotic produce meant crossing borders, or even continents, to acquire it. Much of it is now grown - or has always been grown - right here in Britain. Emma White explains how
Posted: 09 October 2008 | 00:00
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